Monday, 4 July 2016

Rack of ribs (AIP)

Roasted ribs with sauteed asparagus and roasted butternut squash

You will need (feeds 3 to 4):
750 g rack of pork ribs
3 medium barbosa onions (new season onions with a sweeter flavour)
2 bay leaves
1 tbsp coconut oil

400 g green asparagus
2 tbsp coconut oil

1 medium butternut squash
1 tbsp coconut oil

1. Place the rack of ribs in a roasting dish (pyrex with a lid), add a wee splash of water, spread some coconut oil on top of the ribs, season with bay leaves and onion wedges. Cover with a lid and place the dish into a preheated oven and cook on 200 C for 20 mins, then reduce the heat to 165 C and roast for 45 mins.
2. Rinse the butternut squash, cut in half (lengthwise), discard the seeds and cut into wedges. Arrange them on a baking tray, lightly brush with coconut oil and place into the oven and roast on 165 C for 45 mins. The tray can go under the ribs.
3. Cut off the fiberous ends (the lower third) of the asparagus and discard. Peel off the outer layer of the lower half. Melt the coconut oil in a wide pan, add the prepared asparagus and sautee for 4 to 5 mins.
4. Serve the juicy ribs with the veg. Enjoy!

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